Rosemary & Strawberry Scones with Lemon Glaze

June 17, 2010 by Katie  
Filed under Breakfast, Vegetarian

Yesterday I stepped out of my comfort zone. Sundays cause a sort of unexplainable gravitational pull towards my oven. It’s like someone declared Sunday to be baking day and I’m not complaining. To be completely honest though, baking has always terrified me. Just the idea that everything has to be so exact and measured out sends me into a state of panic. What if I overmix the dough? How do I know when it’s overmixed? How much do I need to knead the dough? The questions go on and on. I’m much more comfortable sticking to the stove top.

But once in a blue moon, I just HAVE to bake something. Maybe it was the drizzly Seattle Sunday afternoon that made me want to hunker down and be all domesticated. I saw a Giada DeLaurentiis recipe for strawberry scones with rosemary in the dough and it was right up my alley. I can’t believe how easily it all came together too. I took these photos so you could see each step of the process. Since I don’t bake often, I had to improvise on a few things. For instance, I found out yesterday that i don’t own a rolling pin. Oh well, I just floured up an empty wine bottle and used that instead.

Before I even stuck them in the oven, I had a feeling these scones would be amazing. The dough was so moist while I worked with it that I knew they wouldn’t come out dry. Often times, baking recipes actually cook much faster than they suggest and I’m glad I pulled these out early. The strawberry jam was hot and bubbly coming out of the oven. I know it sounds weird to put herbs in a sweet scone dough but believe me, you don’t want to leave it out! The rosemary added an earthy yet floral background note to the pastry. Its the thing that will make people say, “There’s something about these that I just can’t put my finger on..” If you don’t have rosemary, I bet thyme would work really well too.

Normally, I like to fuss around with a recipe two or three times to change up the ingredients and make it fit my style. I was stumped this time. I couldn’t think of a single way to improve on these scones. From the light and airy dough to the jam filling, finished off by a sweet lemony drizzle, these were amazing from start to end. I’ll double the recipe next time, for sure. After this, I think i’ll be stepping out of my comfort zone more often. : )

Rosemary Strawberry Scones with Lemon Glaze
Makes a Dozen Scones

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
2 tablespoons finely chopped fresh rosemary
1/4 teaspoon kosher salt (or a big pinch of regular table salt)
6 tablespoons cold unsalted butter cut into small cubes
1 cup of heavy cream
1/3 cup strawberry preserves

For the Glaze
1 cup of powdered sugar
1/2 a lemon, juiced
1 or 2 tablespoons of water

Preheat your oven to 375 degrees with a rack in the middle. Line your baking sheet with parchment paper or a silpat pad.

Using a food processor, add in the flour, sugar, baking powder, rosemary, salt and butter. Pulse the mixture until it resembles a coarse meal and the butter is the size of peas. Transfer the mixture to a medium bowl. Stir in the cream 1/3 cup at a time until fully incorporated but still chunky. Empty the dough onto a floured surface and roll out until it’s 1/2 inch thick and in a rectangular shape. Then take a sharp knife and coat with flour so it doesn’t stick to the dough. Cut down the center of the dough lengthwise and then cut into 12 equal sized triangles or squares.

Transfer the scones to your baking sheet. Then take a teaspoon and using the back of it, press a small well into each scone. Then fill the well with about a teaspoon of the strawberry preserves. Bake for 14-16 minutes or until the scones start to turn a light golden brown color. Transfer the scones onto a wire rack and let them cool for 30 minutes.

In a small bowl, mix together the powdered sugar with the lemon juice and one tablespoon of water. If the glaze is still too thick, add a little more water until it’s thin enough to drizzle. Once the scones of cooled completely, use a spoon to lightly drizzle the glaze over the top of the pastry.

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